Sheet Pan Pork Tenderloin Recipe
from kristineskitchenblog.comSheet pan meals make getting dinner on the table so easy, and this sheet pan pork tenderloin recipe is a current favorite in my house! Juicy, seasoned pork tenderloin and veggies all cook together on a baking sheet in the oven, and I seriously look forward to this meal all week long! Since everything cooks on one pan, both prep and cleanup are a breeze.
Servings: 4 servings
Calories: 426kcal
Ingredients
Pork & Seasoning:
- 1 pork tenderloin about 1 pound
- 2 teaspoons brown sugar
- ½ teaspoon paprika I used sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
Remaining Ingredients:
- 1½ pounds baby potatoes
- 1½ pounds whole carrots 6 medium carrots
- 2 tablespoons olive oil
- 1 ½ teaspoons chopped fresh rosemary*
- salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Pat the pork tenderloin dry with paper towels. Trim off any silver skin. Place the pork tenderloin in the center of the baking sheet.1 pork tenderloin
- In a small bowl, stir together the brown sugar, paprika, garlic powder, dried thyme, salt and pepper. Sprinkle the seasonings over all sides of the pork and gently rub into the meat. Drizzle the 2 teaspoons olive oil over the pork.2 teaspoons brown sugar, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, ⅛ teaspoon black pepper, 2 teaspoons olive oil
- Slice the potatoes in half (unless very small) and place them in a large mixing bowl. Slice the carrots on the bias/diagonal into 1-inch pieces. Cut any pieces that are very thick in half lengthwise. Place them in the bowl with the potatoes.1½ pounds baby potatoes, 1½ pounds whole carrots
- Drizzle the olive oil over the potatoes and carrots and toss to coat. Sprinkle the fresh rosemary, salt and pepper over them and toss to evenly coat the vegetables with the seasonings. Spread the potatoes and carrots around the pork tenderloin on the baking sheet.2 tablespoons olive oil, 1 ½ teaspoons chopped fresh rosemary*, salt and pepper
- Bake for 25-35 minutes, tossing the vegetables halfway through the cook time, until an instant read thermometer inserted into the center of the pork registers at least 145° F.
- Let pork rest for 5 minutes before slicing and serving it with the potatoes and carrots.
Notes
- Be sure to use a pork tenderloin, not pork loin, in this recipe. Pork tenderloin is a long, thin cut of meat that typically weighs about 1 pound. Pork tenderloin cooks relatively quickly and always turns out very tender and flavorful. A pork loin is larger around and not as tender. If you have a pork loin, try my Pork Loin Roast Recipe.
- Fresh rosemary will give you the best flavor. If you have to substitute dried, use about 3/4 teaspoon.
- Sweet potatoes are a great alternative to the baby potatoes. Cut them into 3/4-inch cubes. You don't need to peel them.
- Add a green veggie, like Brussels sprouts, broccoli, green beans or asparagus. These vegetables cook faster than potatoes and carrots, so wait and add halved Brussels sprouts or broccoli florets to the pan after the pork has been cooking for 10 minutes. Green beans and asparagus cook even faster, so wait and add them after the pork has been in the oven for 15-20 minutes.
- As an alternative to the fresh rosemary, sprinkle the vegetables with about 3/4 teaspoon each of garlic powder and Italian seasoning.
Nutrition
Calories: 426kcal | Carbohydrates: 49g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 478mg | Potassium: 1721mg | Fiber: 9g | Sugar: 11g | Vitamin A: 28551IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 3mg
